Glazed Candied Fruit Cookies

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 cup sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2/3 cup chopped candied pineapple
• 1/2 cup chopped pecans
• 1/3 cup red candied cherries, chopped
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 2/3 cup confectioners' sugar
• 2 tablespoons 2% milk

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm.
2. Preheat oven to 350u0b0. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
3. . Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely.
4. In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set.
5. Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator.
6. Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

butter, sugar, sugar, egg, vanilla, flour, baking soda, candied pineapple, pecans, red candied cherries, brown sugar, butter, sugar, milk

Taken from www.tasteofhome.com/recipes/glazed-candied-fruit-cookies/ (may not work)